Healthy, Clean Eating Recipes

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What I Learned About LASIK!
What I Learned About LASIK!
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Wolf Gourmet Blender + Matcha Mint Chip Smoothie
Wolf Gourmet Blender + Matcha Mint Chip Smoothie
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Lentil Pasta with Golden Beets
Lentil Pasta with Golden Beets
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Creamy Cashew Kale Pesto with Miso
Creamy Cashew Kale Pesto with Miso
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Kimchi Fried Rice With Sesame Chili Salmon
Kimchi Fried Rice With Sesame Chili Salmon
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Creamy Kale Salad with Buffalo Tofu and Crispy Spiralized Sweet Potatoes
Creamy Kale Salad with Buffalo Tofu and Crispy Spiralized Sweet Potatoes
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Plant Protein Recipes That You'll Love- OUT NOW!

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Spaghetti Squash Hash Browns
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Spicy Tuna Quinoa Bowl with Sesame Kale
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Asian-Inspired Breakfast Bowl With Sesame Aioli
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Sweet Potato Noodles With Garlic Cashew Cream, Kale, and Mushrooms
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Vegan Butternut Squash Mac and Cheese with Kale
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Potato and Pepper Breakfast Scramble With Avocado
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Keep Up With My Cooking

Breakfast Quesadilla — get ready because this one is loaded: Almond Flour Tortilla crisped over the stove filled with Vegan Mozzarella and Arugula, topped with Mashed Avocado, Spicy Salsa, Fried Egg, Taco Seasoning, Hemp Seeds, and Lemon “Crema” (lemon juice and labneh). Brands tagged in the photo!!
Harvest Bowl from my lunch at @greatwhitevenice with @hannah.guthman ❤️ Quinoa and Crispy Rice with Turmeric Roasted Cauliflower, Greens, Sweet Potato, Cherry Tomatoes, Avo, and Poached Egg. Generous dose of hot sauce not pictured
Yesterday I reached 100k followers. It feels equally surreal and as if nothing has changed at all! I started Kale Me Maybe in 2012 before I even had an Instagram, and never did I dream that I would have a reach this big. It blows my mind constantly, and it is definitely a lot of fun interacting with you guys and seeing complete strangers replicating my recipes 😍 . That being said, I still feel like the same exact person I did when I had 1,000 followers, and it is a totally odd thing to get used to the idea that there are so many eyeballs on me 👀 But it has been an awesome learning experience, and Instagram has also given me some amazing opportunities — I would have never been able to pursue my freelance career without it — and I wouldn’t have it any other way! . But most importantly, shoutout to all of you guys for caring about health and wellness, engaging with me, and letting me share my passion for food and knowledge. To celebrate, I have a super awesome giveaway coming very soon, so stay tuned. Xoxo KALE FOREVER 🧡💚
True life: I’m a Shakshouka addict. This one is loaded with kale, fresh cherry tomatoes, labneh, vegan mozzarella (I know, dairy + vegan cheese all at once but that’s what I had in my fridge), and fresh parsley. . To make, I sauté the kale in some olive oil first, add the kale, then pour in the tomato sauce along with the fresh tomatoes and labneh. Cover and cook for 3ish minutes or until eggs have just begun to set (check to see that whites are cooked but yolk is still runny). Top with cheese, parsley, pepper, crushed red pepper — or anything your heart desires! I also have a Shakshouka guide on the blog if you are lost!
#ad Garlic Sweet Potato Noodles with Extra Virgin Olive Oil From Spain and Crispy Kale. . To make the noodles, I sauteed onion and garlic in the olive oil (@oliveoilsspain), set aside, and then sauteed the spiralized sweet potato in the olive oil as well, covering and cooking for about 7 minutes until the noodles were soft. I also baked the kale with a drizzle of the extra virgin olive oil, and baked for about 20 minutes at 350 degrees Fahrenheit. Mix in the noodles with the onion and garlic, crumble the kale with your fingers over the noodles, and top with salt, pepper, crushed red pepper, and hemp seeds. . Before I started using this extra virgin olive oil, I had no idea that Spain is the world's first producer of organic olive oil. The olive is Spain's most important organic crop! . #EVOO #GoodLifeFood #MediterraneanDiet #SpanishFood #tastethetruth #oliveoilsfromspain
Need to work on my pancake skills, but this morning’s (rare) sweet breakfast was Banana Pancakes with Coconut Yogurt and Homemade Strawberry Chia Jam. I used @birchbenders paleo pancake mix and I liked it! Here’s how to make the no sugar added jam: . Add 1 tablespoon coconut oil to a small pot on medium low heat. Chop up about 4-5 strawberries and add to the pot along with about 1 tsp lemon juice. Heat for about 5 minutes, stirring frequently. Strawberries should begin to get soft. Add 1 tbsp chia seeds, and continue to heat and mix for about another 5 minutes or until jam is thick.
Making some food from my cookbook, and this Garlicky Black Pepper Tofu is one of my faves. It’s tasty with veggies, over rice, or even in a salad. I don’t eat tofu frequently, but when I do, I always get organic sprouted to make sure it’s non-GMO! This recipe can be found in my cookbook “Plant Protein Recipes That You’ll Love.” Link to order is in my bio!
Truffle Sweet Potato & Kale Hash with Poached Egg and Hemp-Covered Avocado. I used white sweet potato and sautéed it in a cast iron skillet with red onion, kale, garlic, and onion powder and then topped it off with some truffle salt. So far I have had a relaxing Monday morning, and I am very grateful for that 🙌🏻 How is everyone’s day so far?